Monday, October 1, 2012

Pumpkin Chocolate Chip Cast Iron Skillet Cookie

First order of business. I strongly urge to purchase a cast iron skillet. You will thank me.

Second order of business. You must make this Pumpkin Chocolate Chip Cast Iron Skillet Cookie. You will thank me.

Nate and I love cast iron skillet cookies. A chocolate chip cookie with a hint of bacon-y grease flavor. Can you get any better than that?

You can. Add pumpkin and pumpkin pie spice to it. We don’t mess around here at Décor and the Dog.

I suppose you could make this in any regular ol’ pan. But don’t. Get yourself a cast iron skillet.

Pumpkin Chocolate Chip Cast Iron Skillet Cookie

1 1/2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, softened

1/2 cup granulated sugar

3/4 cup packed light brown sugar

1 large egg

1/2 cup pumpkin

2 teaspoons pumpkin pie spice

2 teaspoons of pure vanilla extract

1 1/2 cups chocolate chips

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, pumpkin pie spice and salt. Set aside. Cream butter and sugars until mixture is light and fluffy. Add egg, vanilla and pumpkin; mix until they are fully incorporated. Add flour mixture. Beat until just combined. Stir in chocolate chips.

Transfer dough to a 10-inch ovenproof skillet (lightly greased) and spread to cover the bottom of the pan. Bake until edges are brown and top is golden, 25-30 minutes. Don't over bake. It will continue to cook out of the oven. Transfer to a wire rack to cool in pan. Cut into wedges.

Enjoy!

And be sure to Instagram it. I mean, it didn’t happen if you didn’t Instagram it.

I’ve had some questions about our cast iron skillet. We have the Lodge Logic 12" Pre-Seasoned Skillet. We’ve had ours for a couple of years now and it keeps getting better with age!

Are you a cast iron skillet cookie fan? How about pumpkin? I can’t quit the pumpkin. Wait, I’m eating vegetables. Awesome.

First order of business. I strongly urge to purchase a cast iron skillet. You will thank me.

Second order of business. You must make this Pumpkin Chocolate Chip Cast Iron Skillet Cookie. You will thank me.

Nate and I love cast iron skillet cookies. A chocolate chip cookie with a hint of bacon-y grease flavor. Can you get any better than that?

You can. Add pumpkin and pumpkin pie spice to it. We don’t mess around here at Décor and the Dog.

I suppose you could make this in any regular ol’ pan. But don’t. Get yourself a cast iron skillet.

Pumpkin Chocolate Chip Cast Iron Skillet Cookie

1 1/2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, softened

1/2 cup granulated sugar

3/4 cup packed light brown sugar

1 large egg

1/2 cup pumpkin

2 teaspoons pumpkin pie spice

2 teaspoons of pure vanilla extract

1 1/2 cups chocolate chips

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, pumpkin pie spice and salt. Set aside. Cream butter and sugars until mixture is light and fluffy. Add egg, vanilla and pumpkin; mix until they are fully incorporated. Add flour mixture. Beat until just combined. Stir in chocolate chips.

Transfer dough to a 10-inch ovenproof skillet (lightly greased) and spread to cover the bottom of the pan. Bake until edges are brown and top is golden, 25-30 minutes. Don't over bake. It will continue to cook out of the oven. Transfer to a wire rack to cool in pan. Cut into wedges.

Enjoy!

And be sure to Instagram it. I mean, it didn’t happen if you didn’t Instagram it.

I’ve had some questions about our cast iron skillet. We have the Lodge Logic 12" Pre-Seasoned Skillet. We’ve had ours for a couple of years now and it keeps getting better with age!

Are you a cast iron skillet cookie fan? How about pumpkin? I can’t quit the pumpkin. Wait, I’m eating vegetables. Awesome.

63 comments:

That seriously looks amazing. I keep thinking I should get a cast iron skillet but I feel like they are pretty expensive (yes?). But I keep finding cornbread recipes to make in cast iron skillets that look amazing - and now this. Hmmm.

Think this recipe would work as regular old drop cookies? I can pace myself better in smaller portions. One giant cookie these days is an open invite for me. I could hear it now "I only had ONE COOKIE after dinner"

We just bought a cast iron skillet this past summer to use for potatoes and things on the bbq and for camping. I didn't think to make desserts in it- genius!! Going to have to try this! Thanks for sharing : )

Looks yummy! I bought the same pan as yours this summer but have yet to use it. Just wondering since it's preseasoned, did you have to do anything before using it? I was reading online and some people said they scrubbed it and reseasoned it. And then what do you do to care for it after using it? Just wondering your thoughts since I'm a newbie to them. Thanks! :)

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